GRILL: 12 minutes
This salad tastes like summer sunshine in a jar. Layering ingredients in single-serving jars means you can make this salad ahead without the risk of soggy greens. For ease of eating, bring along some bowls.
MAKES 4 SERVINGS.
1 pound boneless, skinless chicken breast
Oil, for brushing chicken
Salt and pepper, to taste
1 + 1/2 cups cooked quinoa (prepared according to package directions)
1 yellow or orange bell pepper, sliced
2 peaches, sliced into wedges
4 ounces crumbled soft goat cheese, optional
1/2 cup sliced mint or basil
2 cups tender salad greens
1/4 cup toasted sunflower seeds
2 medium tomatoes
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 shallot, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Brush chicken with oil and season with salt and pepper. Grill chicken until done (internal temperature of 165°F), about 6 minutes per side. Set aside to rest 5 minutes; slice thinly. Alternatively, prepare chicken in a sauté pan on the stovetop or roast it in an oven at 400°F until done.
2. To make Tomato Vinaigrette, slice tomatoes in half and grate each half by rubbing cut sides against the large holes of a box grater into a bowl. Discard skins. Whisk grated tomato with olive oil, red wine vinegar, shallot, salt and pepper.
3. Slice 1 cucumber into long thin strips with a vegetable peeler. Gently squeeze cucumber strips between paper towels to remove excess water.
4. Layer ingredients in equal amounts into 4 wide-mouth jars in this order: Tomato Vinaigrette, chicken, quinoa, cucumber, bell pepper, peaches, goat cheese (if using), mint or basil, salad greens and sunflower seeds. Seal shut and chill. When ready to eat, shake jars to toss vinaigrette and cover ingredients. Place salad into individual serving bowls and enjoy.
Each serving (with vinaigrette) contains 453 calories, 21g total fat, 3g saturated fat, 0g trans fat, 65mg cholesterol, 271mg sodium, 34g carbohydrate, 6g fiber, 10g sugars, 33g protein, 12Est GL.
Each tablespoon of vinaigrette contains 26 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 37mg sodium, 1g carbohydrate, 0g fiber, 0g sugars, 0g protein, 0Est GL.
Contributing chef Matthew Kadey, RD is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).